BBQ pork bun purists need not apply. Participating Toronto chefs include Matty Matheson (Parts & Labour), Albert Ponzo (Le Select Bistro), Rob Gentile (Buca), and Michael Caballo (Edulis), and we're anticipating cross cultural mash-ups that carry on Momofuku's tradition of reinterpreting iconic dishes (think eggplant parm, falafel, or even brunchtime classics) in bao form.
It's kind of like a culinary exchange between kitchens.
Each chef will offer up their own limited run steamed buns for one week throughout October. Matty Matheson's creation kicks things off on October 5, and will be served during lunch and brunch at Daishō. We're a media sponsor of the event, so expect more information as it becomes available.
by Liora Ipsum via blogTO
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